Edible Ingredient
Bay Area Summer Peppers Worth Trying
Explore the flavor and appearance of a variety of Bay Area summer peppers, and the best ways to cook and enjoy the heat.
Ají Amarillo
Flavor: Fruity with balanced heat and flavor
Appearance: Three to four inches long; ripens from green to yellow to apricot orange
Cooking techniques: Sauté, use to flavor sofrito and braises, grind into a paste as a seasoning for marinades.
Anaheim
Flavor: Sweet and fruity flavor with medium heat and a hint of bell pepper flavor
Appearance: Six to 10 inches long; harvested green, ripening to a full red color
Cooking techniques: All-purpose cooking pepper; often roasted for use in salsas.
Ancho/Poblano
Flavor: Rich, fruity and grassy with balanced medium heat and mild flavor
Appearance: Typically four inches long; somewhat heart-shaped with thick, dark green flesh
Cooking techniques: Good roasting pepper; peels easily. Perfect for stuffing and drying.
Cubanelle
Flavor: Mild, sweet and fresh
Appearance: Usually four to six inches long and banana shaped. Normally sold when they are yellowish-green.
Cooking techniques: Ideal for frying.
Padron
Flavor: Most have a very mild herbal flavor with little heat, but as they grow in size they become more pungent.
Appearance: Average three inches in length; green in color
Cooking techniques: Quickly blister and then toss with salt, or eat raw.
Red Fresno
Flavor: Mildly hot and tart with a fruity note
Appearance: Two to three inches long; deep red color with a tapering cone shape
Cooking techniques: Use raw in ceviche and salsas; dehydrate for use in seasonings and hot sauces.
Purple Islander
Flavor: Mild, slightly sweet with a slight bell pepper taste
Appearance: Four to six inches in length, bell shaped, purple color changing to red
Cooking techniques: Fry, stuff, pickle; great colorful addition to salsas and relishes.
Carmen
Flavor: Richly sweet and mild
Appearance: Six inches long, elongated shape; red turning to deep red
Cooking techniques: Wonderful roasted and raw.
